Mona Lisa’s Glazed Smoked Ham


  • 1 Ham 10-12 lbs
  • 1-20 oz. can round sliced pineapple
  • 1 jar maraschino cherries
  • 2 boxes brown sugar


Set EGG for indirect cooking at 350°F1177°C and line Baking Pan with aluminum foil.

Rinse ham with cold water, pat dry, and set aside.

Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Finally pour the glaze over the ham.

Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min.

Let stand for 30 min. slice and ENJOY!!!

10 thoughts on “Mona Lisa’s Glazed Smoked Ham

  1. I haven’t tried this recipe, but I think cooking the ham in the BGE fully covered with aluminum foil wouldn’t be a heck of a lot different than cooking it in the oven. How does it get the smoke flavor ?

    1. I’m cooking the ham for Christmas. But, how can I get a smoke taste in the ham if the ham is covered? Through the basting process?

  2. I’ve been making this for a few years based on this recipe. Always a hit at the big family Easter brunch. The one thing I add to it, is, I inject mabel syrup into the ham with a meat injector. The ONLY problem I’ve had with this, it that it’s better than my mom’s ham. lol,, she was not thrilled about that.

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